Eat the rainbow and make it delicious! We’ve used peppers, cabbage, cucumber, corn, and tomatoes here but if you have any other veggies around then of course use what you have! Just don’t skip the creamy avocado dressing as that is what makes this recipe SO delicious.
Rainbow quinoa saladPrint This
- 240g dried quinoa
- 600ml vegetable stock
- 200g cherry tomatoes, quartered
- 100g tinned sweetcorn [or frozen]
- 100g red cabbage, finely diced
- 1/2 cucumber, diced
- 1/2 red onion, diced
- 1 orange pepper, diced
- 120g crumbled feta
- FOR THE CREAMY AVOCADO DRESSING
- 1 large avocado
- Juice from 1 lemon
- 1/2 tsp garlic powder or granules
- 1 1/2 tbsp extra-virgin olive oil
- Generous pinch of salt
- 100ml water
 Begin by placing the quinoa into a saucepan and covering with the vegetable stock. Cook on a medium heat for 20 minutes stirring every 5 minutes or so. Add a little more liquid towards the end should it begin to stick the pan.
 Meanwhile prepare the dressing by placing all the ingredients into a blender and blitzing until smooth. Add some extra water to loosen the dressing if you like.
 Once the quinoa is cooked and has absorbed all the liquid, empty it into a large bowl and fluff it up with a fork.
 Add the chopped cherry tomatoes, sweetcorn, diced red cabbage, cucumber, red onion, and orange pepper and give it a good mix.
 Pour over the avocado dressing and combine.
 Empty the salad into 3 lunchboxes and top with crumbled feta. Enjoy!